Low Carb Grown Up Mac and Cheese

13.25 oz Dreamfields elbow pasta*

2 large eggs

6 oz. cream

1 t. yellow mustard

few dashes Tabasco

1/4 t. black pepper

1/2 t. salt

4 T. butter

8-12 oz. shredded cheddar cheese

Cook macaroni according to package directions. While pasta is cooking mix eggs, cream, mustard, Tabasco, salt and pepper in a small bowl. Drain pasta and return to pot. On low heat, add butter and stir until melted. Stir in egg mixture and half the cheese. Mix well. Slowly add remaining cheese. Continue stirring until mixture is hot and creamy and cheese it melted. 

Serves 5. I double the recipe.

*Dreamfields is a "healthy carb" pasta that is THM approved in moderation. You can use regular pasta but then this wouldn't be THM approved.

Hammie Sammies

These are a huge favorite for my gang! Great to make ahead and great for a crowd.

2 pkgs. King’s Hawaiian Rolls (24 count)
3 pounds sliced ham (I use Black Forest ham lunch meat)
12 slices Swiss cheese, cut into fourths (to make 48 small pieces)
2 sticks butter
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons dried minced onions
1-2 teaspoons poppy seeds

Instructions:

Slice the rolls in half. Line the bottom of a 9X13" baking pan with the bottom halves of the rolls.
Fold and put 2 pieces of ham onto each roll. Then layer the Swiss cheese on top. Place the other halves of the rolls on top.

Melt the butter in the microwave then add the mustard, Worcestershire sauce, and dried onions.
Spoon a tablespoon or so of the sauce over the top of the rolls. (Use up all the sauce.) Sprinkle the tops with the poppy seeds. Cover the pans tightly with aluminum foil, and then refrigerate for at least three hours or, even better, overnight.

Bake at 350°F covered for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting.

Makes 48 sandwiches, but you can easily cut the recipe in half if needed.

Meatloaf

2 lbs. ground beef

1 1/2 T. soy sauce

1 1/2 T. Worcestershire sauce

1 T. onion powder

1 T. dried parsley

1 t. black pepper

1 T. garlic, minced

2 eggs

1/2 c. Parmesan cheese (powder)

1/4 cup bacon pieces (or chopped raw bacon)

Preheat oven to 350. Mix all ingredients together in a large bowl. Form into loaf and put into a foil lined 9x13 baking dish. Bake uncovered for 1 hour or until middle reaches 160 degrees. Let rest 10 minutes then slice.

Serves 6. I multiply this recipe by 1.5

Optional - Put a cup of shredded mozzarella cheese in the center of the loaf. This will increase cook time.

Seoul Chicken

8 chicken thighs, skin on

5 T. soy sauce

1/4 cup Splenda (sugar or substitute of your choice)

1/4 t. pepper

1 T. garlic, minced

1 T. sesame oil

5 T. water

1/4 cup green onion, chopped (optional)

Mix all ingredients, except chicken, in a gallon zip bag. Add chicken and knead to coat all the pieces. Marinate for an hour or longer. Arrange thighs on baking tray skin side up. Bake at 425 for 35-40 min.

Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie in a pinch)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.

Salad Supreme Seasoning

1 1/2 t. sesame seeds

1 t. paprika

3/4 t. salt

1/2 t. poppy seeds

1/2 t. celery seeds

1/4 t. garlic powder

1/4 t. black pepper

1 dash cayenne pepper

2 T. romano/parm cheese

Combine all to mix well. Store in fridge if you don't use it all.

Sweet Corn Cake (Chi Chi's Copycat)

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 pkg frozen corn (10 oz), thawed

1/3 cup sugar

3 T. corn meal

2 T. heavy cream

1/4 t. baking powder

1/4 t. salt

Grease 8 inch square baking pan. Beat butter until creamy. Gradually add in masa. On low, beat in water. In food processor, process corn until coarsely chopped. Stir processed corn into masa mixture. Add sugar, cornmeal, cream, baking powder, and salt. Mix well. Put into baking pan. Cover with foil and place into larger baking pan. Fill outside pan about half way with boiling water. Bake 50 minutes or until set. Remove from hot water and let stand 15 minutes. Use scoop to serve.

Gingerbread

1 1/2 cups flour

3/4 t. cinnamon

3/4 t. ginger

1/2 t. baking powder

1/2 t. baking soda

1/2 cup shortening

1/4 cup brown sugar, packed

1 egg

1/2 cup molasses

1/2 cup water

Grease square or round cake pan. Mix dry ingredients in bowl, set aside. In large mixing bowl beat shortening and brown sugar until fluffy. Add egg and molasses, beat one minute. Add dry mixture and water alternately beating well after each addition. Pour batter into pan. Bake at 350 for 35-40 minutes. Cool 30 minutes before cutting.

Creamy Tortellini Soup

1 pound ground Italian sausage
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 T. Italian seasoning
2 t. beef bouillon powder
1/2 t. salt
4 c. beef broth
1/4 c. cornstarch dissolved in 1/4 c. water
3 (12 oz) cans evaporated milk
1 pkg. (12 oz.) three cheese tortellini (dried, not frozen or fresh)
5 c. baby spinach
1 cup milk, as needed

1. (1pm) Brown sausage. Put sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon, salt, and broth into a 6 quart or larger crockpot. Cover and cook on high for 4 hours.

2. (5pm) Uncover and stir in cornstarch mixture and evaporated milk. Add tortellini and mix well. Cover and cook on HIGH for 45 minutes until the soup has thickened and the tortellini is soft and cooked through.

3. (5:45pm) Stir in spinach, pressing the leaves into the liquid. Cover and cook another 5-10 minutes until the spinach is wilted.

4. (6pm) If needed stir in milk until soup is desired consistency. Soup will thicken as it cools.

Serve with crusty bread.

Claudia's Caucasian Concoction (Salsa)

2 cans (14.5 oz.) fire roasted diced tomatoes
6-8 jalapeños
1-2 cloves garlic
1/2 - 1 bunch cilantro
1 bunch green onion
1 t. oregano
1/2 t. chili pepper
1/2 t. taco seasoning mix
1/2 t. black pepper
1/2 t. salt

Bring jalapeños to a boil until dull green, but still firm. Let cool then remove stems and most but not all seeds. Put all ingredients in food processor or blender. Process or blend. Adjust seasonings as desired.

From Claudia Parra

Muddy Buddies (aka Puppy Chow)

9 c. rice Chex cereal

1 c. semi-sweet chocolate chips

1/2 c. peanut butter
1/4 c. butter

1 t. vanilla

1 1/2 c. powdered sugar

Measure cereal into large bowl. In microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high, stir. Microwave 30 sec. longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal and stir until evenly coated. 

Put chocolate covered cereal into a paper grocery bag. Add powdered sugar. Fold bag closed and take outside to shake until well coated. Let cool.

From Betty Crocker